Cherry Pie

Pastry for double crust (9 inch pie)
3/4 to 1 c. sugar
3 to 4 tbsp. flour
1/8 tsp. Salt
1/4 c. cherry juice
3 1/2 c. (two 1 lb. cans or equal amount) red sour pitted cherries, drained
1 tbsp. butter
1/2 tsp. almond flavoring

Blend sugar, flour, and salt in medium saucepan. Blend in 1/4 cup cherry juice. Add cherries and cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat and stir in butter and almond. Set aside to cool slightly, while you mix and roll the crust. Pour filling into pastry lined pie plate. Cover with top crust which has been slitted. Seal and flute edge. Bake at 400 degrees for about 30 minutes.

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